Indigenous entrepreneur Jolene Johnson is making waves in the world of maple syrup. Her company, Wabanaki Maple of Tobique First Nation in New Brunswick, makes naturally-refined, barrel-aged maple syrups that are garnering acclaim around the country. You can use either the Traditional Maple Syrup or the Toasted Oak Maple Syrup in this recipe for Johnson’s famous fudge-inspired white chocolate dessert.
White Chocolate Maple Fudge
- 12 oz white chocolate chopped
- 14 oz sweetened condensed milk
- 2¾ tbsp Wabanaki Toasted Oak Maple Syrup or Wabanaki Maple Traditional Maple Syrup
- ¼ tsp sea salt
- sprinkles or finely chopped walnuts for toppings (optional)
- Line an 8-inch square pan with parchment paper and grease thoroughly.
- In microwave-proof bowl, melt chocolate and sweetened condensed milk in microwave on high for 1 minute.
- Remove from microwave, stir, then heat for another minute. Remove from microwave and let sit for 3 minutes.
- Stir melted chocolate vigorously. If not fully melted, place back in microwave for 15 seconds. Stir until mixture is completely melted and smooth.
- Add maple syrup and salt slowly until combined and thick.
- Pour mixture into pan and add toppings (if using).
- Let sit at room temperature for at least 3 hours before serving.